4/Aug/2015 Tuesday (2 yo)

Today I am going to meet a mummy (we know from HFFMB group,  and this is our second meet up), and I promised her to make her white sugar sponge cake. I able to get up early and finish cooking for my 2yo lo but ended up I late to work because my lo woke up and wanted to nen nen. 

Breakfast : Capsicum fried egg,  orange and cucumber 

Lunch : onion porridge served with stir fry prawn and french beans 

Teatime: Red Bean Dessert and White Sugar Sponge Cake

Dinner: White Rice and Roasted chicken Drumstick

Stir fry french beans with prawn

Ingredients:

8-10 pcs french beans (diced)

2 big prawns (diced)

1/2 onion (sliced)

1/4 tsp liquid amino + 3 tbsp water

some olive oil or any vege oil

Steps:

1) heat pan, add in oil

2) sauteed onion till fragrant, add in prawn and stir fry for 1 min

3) add in french beans and stir fry for a while

4) add in amino liquid and water, cover lid and shimmer for 2mins/ almost dry

5) off fire and done

Roasted Chicken Drumstick

Ingredients:

1 chicken drumstick (poke holes on the meat by using fork)

some sea salt and ground black pepper

some dried thyme (optional)

Unsalted butter

Onion

Lemon

Steps:

1) Marinate the drumstick with all the ingredients for at least 2 hours or overnight

2) Preheat oven to 180 degrees C.

3) Place chicken drumstick in a aluminium foil laid on baking tray

4) Bake for 15-20 minutes

Red Bean Dessert

Ingredients:

65g pre-cooked red bean

1.5 tsp brown sugar

1 tbsp coconut milk

2/3 cup water

Boil for 2 mins and ready to serve warm

Steamed White Sugar Sponge Cake / 白糖糕

(recipe adapted  from The Hong Kong Cookery which adapted from recipe at Rose's Kitchenette)

Ingredients:

150g Rice Flour

80-100g White Sugar (personally feel the sweetness is just nice! not as sweet as selling out there)

Pinch of salt

300ml water

5 Pandan leaves (optional)

1/2 teaspoon yeast diluted with 2 tablespoons warm water (water cannot be too hot as it will kill the yeast, a bit over room temperature is good)

1/2 tablespoon of vegetable oil

Steps：

1) Add 150ml of water to rice flour and mix well.

2) Boil the remaining 150ml of water with sugar, salt and Pandan leaves till the sugar is dissolved. Remove from fire, Pour syrup into rice flour mixture after 3mins. Stir well and set aside to cool/40'C.

3) Dissolve yeast with warm water and mix into the cooled/40'C  rice mixture. Stir until well incorporated, cover with wet cloth and leave to ferment for 2 hours in warm place until small bubbles appear on top. 

4) place a greased 9” pan (square or round) in steamer and let it steam for 5 minutes on high before adding the fermented rice mixture into the pan.

5) Add ½ tablespoon of oil to fermented rice mixture, stir well and pour into heated pan. Let it steam for 25 minutes or until skewer comes out clean when tested.

6) Let it cool completely before cutting and serve.

p/s: cover steaming pan with aluminium foil or using cloth to cover lid to prevent steaming water drips into the cake and spoils and texture

29/7/2015 Wednesday ^•^ special day

Happy Wednesday dear all~

Today is a remarkable day for my breastfeeding journey which my breastfed baby turns 2 years old. Thank you everything to everyone that is supporting me all the way and grateful to everything has been given to me in my life.

Breakfast: Red Hard boiled eggs, banana and fresh milk

Lunch: Mee sua with guava corn soup, chicken popcorn

Teatime: Brown sugar sponge cake and honey lemon juice

Dinner: Rice with guava corn soup, chicken popcorn and stir fried vegetables

Hakka Chinese's believe: took 1 egg and escape from 1 disaster, so birthday boy/girl shall take 2 eggs to escape from 2 bad lucks in that entire year

Guava Corn Soup

Ingredients:

1 big guava

1 organic sweet corn

1 chicken carcass

1 honey date

some red dates

1-2 tbsp Goji berries

Steps:

1) Blanc the chicken carcass

2) add 2 litres water in a pot, put in all ingredients except goji berries

3) Boil in high heat for 10mins, then turn to small fire and boil for 1.5 hours or more

4) Off fire then add in goji berries

5) add dash of pepper powder and ready to serve warm

p/s: Guave is one of the fruits that contains high IRON.... ^.^

Baked Chicken Popcorn (Recipe By: 貞穎麻麻的綺幻冒險)

Ingredients

1 tbsp Grape seed Oil

10g Potato starch

30g Low Protein flour / cake flour

1 egg yolk

2 tsp sugar

1/8 tsp salt

Dash of Pepper powder

60-100g Chicken Tenderloin  / chicken breast  (I used 60 grams of chicken tenderloin and chicken breast, the unfinished coating powder I keep in the refrigerator for tomorrow use.)

Steps:

1) Heat pan, add in the oil for 10 seconds, pour in the potato starch and stir fry for a while and off fire.

2) add in egg yolk and other seasonings (salt, sugar, pepper), stir well. Finally add the flour and mix well by rubbing it till bread crumbs texture. (photo:Right down 3)

3) throw the cubed chicken tenderloin into the bread crumbs. Let them coated well and press firmly. 

4) bake at preheated oven of 160'C for 10-15mins. (my oven was set to 170 degrees, bake for 15 minutes).

(The outer texture is slightly crispy and inner is soft and tender chicken meat.

If you want to have more crisp taste, can bake longer time about 3 to 5 minutes)

原創食譜來自：貞穎麻麻的綺幻冒險

烤箱版寶寶雞米花

材料：

玄米油為10g / 1湯匙（我用葡萄籽油）

日本太白粉10克

低筋麵粉30克

蛋黃1顆

糖2〜3G / 2茶匙

鹽1G / 1/8 茶匙

胡椒粉少許。（調味可省略）

雞裡肌/雞胸肉60-100g （切小丁）（我用60克的鸡里脊肉和鸡胸肉，粘粉还有剩，我放进冰箱明天再用。）

做法：

1）將玄米油(或其它炒菜用油可),倒入鍋中加熱約10秒，倒入日本太白粉翻炒後熄火，起鍋。

2）加入蛋黃攪拌均勻，再加入調味料(鹽，糖，胡椒),最後加入麵粉，混合均勻。

3）將粉團（鬆散，碎碎的團狀。可參考照片右下三）用手指搓開（搓小塊狀）所有粉糰搓成ㄧ粒粒小粉糰時，將里肌塊(里肌肉直接切小丁) 全部丟入粉糰中，每顆雞米花表面沾滿後，可放在手掌中捏緊。

4）烤箱160度烤10分鐘（我的烤箱170度，一共烤了15分鐘）。

（外皮是微酥的奶酥餅乾口感，而雞肉還很軟嫩，

如果想追求更酥脆口感，再多烤3〜5分鐘！）

Steamed White Sugar Sponge Cake / 白糖糕

(recipe shared from The Hong Kong Cookery which adapted from recipe at Rose's Kitchenette)

Ingredients:

300g Rice Flour

200g White Sugar (personally feel the sweetness is just nice! not as sweet as selling out there)

Pinch of salt

600ml water

6 Pandan leaves (optional)

1 teaspoon yeast diluted with 3 tablespoons warm water (water cannot be too hot as it will kill the yeast, a bit over room temperature is good)

1/2 tablespoon of vegetable oil

Steps：

1) Add 300ml of water to rice flour and mix well.

2) Boil the remaining 300ml of water with sugar, salt and Pandan leaves. Pour syrup into rice flour mixture stir well and set aside to cool.

3) Dissolve yeast with warm water and mix into the cooled rice mixture. Stir until well incorporated, cover and leave to ferment for 2 hours in warm place until small bubbles appear on top. (I let it fermented 4 hours in my office)

4) place a greased 9” pan (square or round) in steamer and let it steam for 5 minutes on high before adding the fermented rice mixture into the pan.

5) Add ½ tablespoon of oil to fermented rice mixture, stir well and pour into heated pan. Let it steam for 25 minutes or until skewer comes out clean when tested.

6) Let it cool completely before cutting and serve.

白糖糕

材料：

300克粘米粉/再来米粉

200克白砂糖（個人覺得甜度剛剛好！不會太甜）

鹽少許

600毫升水

6片香蘭葉

1茶匙酵母+ 3湯匙溫水稀釋（水不能​​太熱，因為它會殺死酵母，40度就可以了）

1/2湯匙植物油

做法：

1）將300毫升水和粘米粉混合拌勻。

2）另外300毫升水與糖，鹽和香蘭葉一起煮沸。把煮好的糖漿稍微放涼5分鐘，倒入米粉漿液裡攪拌均勻，冷卻/40度待用。（沒有溫度計的話就待冷卻吧〜太高的溫度會殺死酵母）

3）用溫水溶解後的酵母，加進冷卻/40度的米粉漿液混合物。攪拌均勻，蓋上濕布，在溫暖的地方發酵2小時，直到小氣泡出現在頂部。（如果天氣比較涼/冷，發酵時間需要4-6小時）

4）把抹油後的9”蒸盤（方形或圓形）放進鍋裡蒸5分鐘。

5）加半湯匙油入發酵後的米漿，攪拌均勻後倒入蒸盤，用大火蒸25分鐘至熟。

6）待涼切塊即可。

白糖糕和黃糖糕的做法是一樣的, 只是將白糖改為黃糖既可。我用一半白糖和一半黄糖做了黄糖糕。

18/2/2017 Pandan White sugar sponge cake

Step 4 / 步骤4

Step 2/ 步骤2

发酵好的米浆，很多泡泡在表面

Fermented rice mixture has lots of bubbles on the surface 

300g water + 200g sugar + 6 Pandan leaves

Cook with small fire till sugar is dissolved.

300克水 + 200克糖 + 6香兰叶

小火煮至糖融化

28/7/2015 Tuesday meals (2yo)

Today i jumped out from bed when the alarm was ringing. I reminded myself last night before sleeping "I must wake up at 4am, I must wake up at 4am, ..........." I prepared white sugar sponge cake mixture last night to let it proof 6 hours and 4,30am i can steam it. Unluckily, the cake was not fully cooked and ended up  threw it away. I re-do again the same recipe but cut down into half portion only and proof it for 4 hours and steam it for 25 mins. YES!!! Finally the outcome is very satisfactory and I am going to make it again tonight and let it proof till the next morning.

Breakfast: Baked cheesy eggplant, steamed carrot, watermelon and fresh milk

Lunch and dinner: Tofu fish cake, beetroot soup stock with broccoli and rice

Teatime: Sweet potato rice rings and coconut juice

Baked Eggplant with egg yolk and homemade chicken floss

Ingredients:

1 organic egg plant

some VCO

some home made chicken floss

some grated cheddar cheese

1 egg yolk

Steps:

1) slice the egg plant into 3-4 mm thickness

2) lay on non stick baking sheet and apply VCO on the surface

3) bake at preheated oven of 170'C for 10 mins

4) take out the baking tray and brush egg yolk on each eggplant surface

5) sprinkle the chicken floss and cheese after egg yolk is brushed 

6) continue baking for another 10 mins

Tofu Fish Nugget

Ingredients:

50g Minced Fish fillet

1/4 tube egg tofu

2 tbsp finely chopped zuchinni

10g grated cheddar cheese

2 tsp potato starch / corn flour

dash of pepper powder

Steps:

1) mix all ingredients together. 

2) scoop 1 tbsp the mixture and form a ball shape then press lightly and pan fry in hot vegetable oil. 

3) pan fry till both sides golden brown.

Sweet Potato Rice Rings

Ingredients:

4 tbsp uncooked White Rice / brown rice 

(Pre-soaked overnight and drain away the soaked water)

50g cooked mashed sweet potato

1 egg yolk

1 tsp sugar (can omit if using japanese sweet potato)

Steps:

1) Blend all the ingredients till smooth then put into a plastic bag. 

2) Cut a small hole at the edge. (Bigger size will resulting not so crunchy) squeeze out circle shape on the non stick baking sheet laid on baking tray

3) Bake at 180'C for 15mins or light golden brown.

*** Texture: very crunchy

Steamed White Sugar Sponge Cake / 白糖糕

(recipe shared from The Hong Kong Cookery which adapted from recipe at Rose's Kitchenette)

Ingredients:

300g Rice Flour

200g White Sugar (personally feel the sweetness is just nice! not as sweet as selling out there)

Pinch of salt

600ml water

6 Pandan leaves (optional)

1 teaspoon yeast diluted with 3 tablespoons warm water (water cannot be too hot as it will kill the yeast, a bit over room temperature is good)

1/2 tablespoon of vegetable oil

Steps：

1) Add 300ml of water to rice flour and mix well.

2) Boil the remaining 300ml of water with sugar, salt and Pandan leaves. Pour syrup into rice flour mixture stir well and set aside to cool.

3) Dissolve yeast with warm water and mix into the cooled rice mixture. Stir until well incorporated, cover and leave to ferment for 2 hours in warm place until small bubbles appear on top. (I let it fermented 4 hours in my office)

4) place a greased 9” pan (square or round) in steamer and let it steam for 5 minutes on high before adding the fermented rice mixture into the pan.

5) Add ½ tablespoon of oil to fermented rice mixture, stir well and pour into heated pan. Let it steam for 25 minutes or until skewer comes out clean when tested.

6) Let it cool completely before cutting and serve.

白糖糕

材料：

300克粘米粉

200克白砂糖（個人覺得甜度剛剛好！不會太甜）

鹽少許

600毫升水

6片香蘭葉

1茶匙酵母+ 3湯匙溫水稀釋（水不能​​太熱，因為它會殺死酵母，40度就可以了）

1/2湯匙植物油

做法：

1）將300毫升水和粘米粉混合拌勻。

2）另外300毫升水與糖，鹽和香蘭葉一起煮沸。把煮好的糖漿稍微放涼5分鐘，倒入米粉漿液裡攪拌均勻，冷卻待用。

3）用溫水溶解後的酵母，加進冷卻的米粉漿液混合物。攪拌均勻，蓋上濕布，在溫暖的地方發酵2小時，直到小氣泡出現在頂部。

4）把抹油後的9”蒸盤（方形或圓形）放進鍋裡蒸5分鐘。

5）加半湯匙油入發酵後的米漿，攪拌均勻後倒入蒸盤，用大火蒸25分鐘至熟。

6）待涼切塊即可。